EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ

Ebubekir Yılmaz; Zerrin Yüksel

doi:10.15237/gida.GD23062

Derleme

SOURDOUGH AND SOME TECHNOLOGICAL PROPERTIES OF SOURDOUGH BREAD AND ITS EFFECTS ON HEALTH

Yıl 2023, , 750 - 771, 15.08.2023

Ebubekir Yılmaz , Zerrin Yüksel

https://doi.org/10.15237/gida.GD23062

Öz

Bread has been considered the most traditional and basic food consumed worldwide for centuries. Nowadays the increasing interest in traditional breads has brought sourdough bread production to gain importance. Sourdough bread is produced from sourdough. Sourdough, in short, is a mixture of flour and water fermented by lactic acid bacteria (LAB) and yeast. In recent years, it has been observed that the studies of scientists, consumers and industries have focused on issues such as increasing the nutritional value of sourdough on bread, improving its structure and functional properties, and extending its shelf life. In addition, the increasing popularity of sourdough bread consumption, which is on the agenda with its positive effects on health, brings along the growth of the sourdough market. In this review, sourdough and its types, some technological properties of sourdough bread and their effects on health are brought together with detailed and current literature reviews.

Anahtar Kelimeler

sourdough, sourdough bread, lactic acid bacteria

Kaynakça

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EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ

Yıl 2023, , 750 - 771, 15.08.2023

Ebubekir Yılmaz , Zerrin Yüksel

https://doi.org/10.15237/gida.GD23062

Öz

Ekmek, yüzyıllardır dünya çapında tüketilen en geleneksel ve en temel gıda olarak kabul edilmektedir. Günümüzde geleneksel ekmeklere olan ilginin artması ekşi mayalı ekmek üretiminin önem kazanmasını beraberinde getirmiştir. Ekşi mayalı ekmek, ekşi hamurdan üretilmektedir. Ekşi hamur, kısaca, laktik asit bakterileri (LAB) ve maya tarafından fermente edilmiş un ve su karışımıdır. Son yıllarda bilim insanlarının çalışmalarının, tüketicilerin ve endüstrilerin ilgilerinin ekşi hamurun ekmek üzerinde besin değerini arttırma, yapı ve fonksiyonel özellikleri geliştirme, raf ömrünü uzatma gibi konular üzerinde yoğunlaştığı görülmektedir. Ayrıca sağlık üzerine olumlu etkileri ile gündemde olan ekşi maya ekmek tüketiminin popülaritesinin artması, ekşi maya pazarının büyümesini de beraberinde getirmektedir. Bu derlemede ekşi maya ve çeşitleri, ekşi maya ekmeğin bazı teknolojik özellikleri ile sağlık üzerine etkileri detaylı ve güncel literatür taramaları ile bir araya getirilmiştir.

Anahtar Kelimeler

Ekşi maya, ekşi mayalı ekmek, laktik asit bakterileri

Kaynakça

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Toplam 102 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Gıda Mühendisliği
Bölüm	Makaleler
Yazarlar	Ebubekir Yılmaz 0000-0003-3770-2332 Zerrin Yüksel 0000-0001-6817-7847
Yayımlanma Tarihi	15 Ağustos 2023
Yayımlandığı Sayı	Yıl 2023

Kaynak Göster

APA	Yılmaz, E., & Yüksel, Z. (2023). EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. Gıda, 48(4), 750-771. https://doi.org/10.15237/gida.GD23062
AMA	Yılmaz E, Yüksel Z. EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. Ağustos 2023;48(4):750-771. doi:10.15237/gida.GD23062
Chicago	Yılmaz, Ebubekir, ve Zerrin Yüksel. “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 48, sy. 4 (Ağustos 2023): 750-71. https://doi.org/10.15237/gida.GD23062.
EndNote	Yılmaz E, Yüksel Z (01 Ağustos 2023) EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. Gıda 48 4 750–771.
IEEE	E. Yılmaz ve Z. Yüksel, “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”, GIDA, c. 48, sy. 4, ss. 750–771, 2023, doi: 10.15237/gida.GD23062.
ISNAD	Yılmaz, Ebubekir - Yüksel, Zerrin. “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 48/4 (Ağustos 2023), 750-771. https://doi.org/10.15237/gida.GD23062.
JAMA	Yılmaz E, Yüksel Z. EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2023;48:750–771.
MLA	Yılmaz, Ebubekir ve Zerrin Yüksel. “EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda, c. 48, sy. 4, 2023, ss. 750-71, doi:10.15237/gida.GD23062.
Vancouver	Yılmaz E, Yüksel Z. EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2023;48(4):750-71.

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